Chocoholics, Rejoice! Two Easy Recipes for Chocolate Sheet Cakes

Here are a couple of recipes that are perfect for busy chocoholics.  The Chocolate Fudge Sheet Cake makes the average 9 x 13-inch size cake better known as 1/4 sheet cake.  The Easy German Chocolate Sheet Cake makes a large cake that serves 48.  It is perfect for parties or taking to church socials, family reunions, workplace luncheons, etc where there will be a large crowd.  It is simple as it uses a cake mix.

EASY GERMAN CHOCOLATE SHEET CAKE

1 pkg German Chocolate Cake Mix
1 large egg
2 egg whites
1 3/4 cup water
nonstick cooking spray
1 can (14-oz) fat-free sweetened condensed milk
1/3 cup sweetened flaked coconut
1/3 cup chopped pecans
3/4 cup butter, softened
1 lb powdered sugar
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
3 to 4 tbsp milk

Preheat oven to 350 degrees.

In a large mixer bowl combine cake mix, egg, egg whites, and water. Beat mixture at medium speed of electric mixer 3 to 4 minutes or until creamy. Spray a 15 x 10-inch jelly roll pan with the nonstick cooking spray. Pour batter into the prepared pan. Bake for 15 minutes at 350 degrees.

In a small bowl combine the sweetened condensed milk, coconut, and pecans. Spread the mixture over the warm cake. Broil on lowest oven rack about 2 minutes or until golden brown. Remove from oven and allow to cool.

In a medium mixer bowl, beat together the butter, powdered sugar, cocoa powder, and vanilla using medium speed. Beat mixture until blended; gradually adding milk, beating until smooth and spreadable. Spread over the cake.

Yield: 48 servings.

CHOCOLATE FUDGE SHEET CAKE
3 eggs
1 1/2 cups sugar
1/2 cup milk
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup butter
4 oz semisweet chocolate

Preheat oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan; set aside.

In a medium bowl, whisk eggs, sugar, and milk together. In a large bowl, mix together the flour, baking powder, and salt. Pour the egg mixture into the flour mixture and mix until well blended.

Melt the butter and chocolate in the top of a double boiler set over gently simmering, not boiling water. Cool slightly. Blend chocolate mixture into the batter. Pour batter into the prepared pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack. After cake is cooled, spread with your favorite frosting.

Enjoy!